Fruited Oatmeal Bread Recipe
Ingredients
| Boiling water | 2 Cup (16 tbs) | |
| Rolled oats | 1 Cup (16 tbs) | |
| 2 cakes fresh yeast | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Warm water | 1/2 Cup (16 tbs) | |
| All purpose flour | 6 Cup (16 tbs), sifted | |
| 1 tablesp. salt | ||
| 2 tablesp. shortening | ||
| Peanuts | 3/4 Cup (16 tbs), chopped | |
| Seedless raisins | 3/4 Cup (16 tbs) | |
Directions
Pour boiling water over rolled oats; stir well, and allow to cool.
Crumble yeast into bowl; add 4 tablesp of the sugar and the warm water.
Mix well; add 1/2 c of the flour, and let stand 10 min.
Then add to rolled-oats mixture with remaining ingredients.
Shape into ball, and place in greased bowl.
Brush top with salad oil.
Cover with clean towel, and let rise in warm place (80°-85°F.) for about 1 1/4 hrs or until double in bulk.
Then knead down; shape into 2 loaves, and place in 2 greased or oiled loaf pans about 9" x 5" x 3".
Brush top with salad oil.
Cover again with clean towel, and let rise for about 1 1/2 hrs or until double in bulk.
Bake in a moderately hot oven of 375°F for 50-55 min.
Crumble yeast into bowl; add 4 tablesp of the sugar and the warm water.
Mix well; add 1/2 c of the flour, and let stand 10 min.
Then add to rolled-oats mixture with remaining ingredients.
Shape into ball, and place in greased bowl.
Brush top with salad oil.
Cover with clean towel, and let rise in warm place (80°-85°F.) for about 1 1/4 hrs or until double in bulk.
Then knead down; shape into 2 loaves, and place in 2 greased or oiled loaf pans about 9" x 5" x 3".
Brush top with salad oil.
Cover again with clean towel, and let rise for about 1 1/2 hrs or until double in bulk.
Bake in a moderately hot oven of 375°F for 50-55 min.
Chef
